Allergen clarity,
honest kitchen standards.

This Allergen and Food Safety Standards document describes how Loafino manages allergens, hygiene, and food safety in our South Dunedin bakery so customers can make informed choices. Loafino bakes at 86 Hillside Road, South Dunedin, Dunedin 9012, New Zealand. For allergen questions before ordering, contact [email protected] or +6434555129 and speak with a manager when the shop is open. We prepare bread, viennoiserie, cakes, and savouries in shared production areas. Cross-contact with gluten, wheat, rye, barley, eggs, milk, soy, peanuts, tree nuts, sesame, sulphites, and other allergens is possible even when a recipe omits an ingredient, because flour dust, shared equipment, display cases, and utensils are used across the range.

Product labels and menu boards list major allergens present in the finished item according to our recipes at the time of baking. Supplier formulations can change; we update labels when notified but cannot guarantee real-time accuracy for every batch without you confirming on the day of purchase. Free-from claims such as gluten-friendly options are only made when a specific product follows a controlled process we describe at the counter; they are not a guarantee of zero allergen for coeliac disease without medical supervision. Nuts may appear as toppings on some lines while other lines are nut-free in recipe; always ask staff to check the batch sheet for that day.

Staff training covers hand washing, illness exclusion, temperature control for chilled fillings, cooling rules for custards, cleaning schedules, pest control contracts, and correct storage of raw and finished goods. Deliveries of ingredients are checked for integrity and date codes. Refrigerators and freezers are monitored daily. Hot hold and display times for savoury items follow food control plans aligned with New Zealand Food Act requirements. Our registered food control plan or national programme details are available for inspection by regulators; summaries are posted for staff reference. Visitors may not enter production areas without authorisation and appropriate hair restraints where permitted for tours.

Customers with anaphylaxis must inform us in advance for custom orders so we can discuss feasibility. We cannot eliminate all risk in an open bakery environment. Separate preparation for severe allergy orders may require additional lead time and price. Packaging for takeaway should be kept upright and consumed by use-by dates on labels. Do not rely solely on website descriptions for medical decisions; speak to staff at collection. Vegan or dairy-free items may still be produced on surfaces that previously contacted butter unless a dedicated batch is arranged. Oat products may contain gluten cross-contact unless specified gluten-free certified oats are used in that product line.

Cleaning between batches reduces but does not eliminate allergen traces. Tools and benches are sanitised per our schedule; some equipment is dedicated to high-risk lines where practical. Display cabinets separate products where possible, but airborne flour is inherent to artisan baking. We investigate any reported reaction with seriousness, retaining batch records for traceability including bake date, baker, and ingredient lot notes where available. Cooperation with customers and health authorities is provided when required. If a product recall becomes necessary, we will post notices in store, on our website, and contact known buyers who supplied details.

Food safety complaints about foreign objects, spoilage, or incorrect labelling should be reported immediately with the product retained if safe to do so. Do not consume suspected unsafe food. We may request photos and batch information. Corrective actions may include retraining, supplier change, or temporary withdrawal of a line. Water supply, waste disposal, and allergen signage are maintained to council and MPI expectations. Staff hold basic food hygiene certification appropriate to their roles. Contractors follow our site rules. Last updated October 2026.

Online allergen summaries mirror in-store efforts but may lag menu changes during seasonal transitions. Special event catering requires signed acknowledgement of shared-facility risk when customers cannot accept cross-contact. Children’s birthday cakes with toy decorations are not suitable for under-three supervision without removal of non-food parts. Alcohol used in some extracts may remain in trace amounts in baked goods. Sulphites may occur naturally or in dried fruit ingredients. Loafino supports transparent conversation at the counter because Made with Love includes taking allergy concerns seriously within the limits of a working bakery.

Hand sanitiser is available for customers near the counter; staff wash hands between tasks as trained. Raw egg products are stored separately from ready-to-eat finishes where layout allows. Metal detectors or sieving may be used for high-risk ingredients in specific recipes. Customer dogs are not permitted in food preparation areas; service animals are accommodated in retail front only per applicable law. We rotate stock so older baked goods are sold or donated before quality declines, following our waste minimisation plan. If you need ingredient specification sheets for institutional buyers, request them from [email protected] with product names and volumes.

Seasonal specials may introduce new seeds, spices, or fillings that are not on the everyday board; ask for the batch card before purchasing. Loafino – Freshly Baked, Made with Love means we take your questions seriously and update this standard when our kitchen processes change. Keep receipts for custom allergy orders so we can match them to production notes if a follow-up is needed.